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1
In a large bowl, combine first 4 ingredients (yogurt - dissolved saffron) and add chicken.
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2
Marinate for at least 2 hours, turning occasionally.
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3
Char chilies over gas flame or under broiler until skins blister and blacken.
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4
Place in plastic bag, sealing tightly and let steam for 10 minutes.
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5
Peel off skins, discarding seeds.
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6
Transfer chilies to processor or blender and puree.
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7
Heat a skillet over medium heat for 2 minutes, then add cardamom pods and seeds and the next 4 spices (peppercorns - cinnamon), cooking for 6-8 minutes or until aromatic.
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8
Transfer to a small bowl and let cool and then grind to a powder in a spice grinder (or mortar and pestle or blender).
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9
Return spice mixture to a small bowl or cup and stir in chili puree, turmeric and salt.
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10
Melt ghee (or heat oil) in skillet over medium low heat and then add onions and stir for 5-7 minutes or until onions are golden.
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11
Stir in spice mixture, cooking for 2 more minutes.
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12
Add chicken pieces with the marinade and coconut.
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13
Increase heat to medium high and bring to a boil.
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14
Stir in stock or broth and return to a boil.
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15
Reduce heat to low and simmer for 20-30 minutes or until chicken is tender, turning pieces once.
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16
Transfer chicken to a platter.
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17
Add lemon juice to skillet and pour over chicken.
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18
Garnish with cilantro and serve with rice.
